Healthy & Fast Chicken Dinners

Chicken is the main ingredient of dinner at many tables across the United States. Chicken can be purchased skinless and boneless, making preparation quick and easy. Purchasing organic, free range chicken is healthier since it does not contain hormones and antibiotics. There are many ways to prepare chicken for a quick and healthy dinner.

Chicken Stir-Fry

Blend chicken and vegetables to create a healthy dinner using a recipe from the book "The Eat-Clean Diet for Family and Kids." Purchase four skinless, boneless organic chicken breasts and cut them into small pieces. Place the chicken in a bowl with 2 tbsp of low-sodium soy sauce and 1 tbsp of olive oil. Add these to a heated skillet and cook the chicken until done. Remove the chicken, place it in a bowl and begin cooking the vegetables. Fresh vegetables can include broccoli, cauliflower, carrots, snow peas, mushrooms. Cook the vegetables until crisp and then mix in the chicken. Add cooked rice to complete the meal.

Chicken and Vegetable Toastadas

This recipe from "Cooking Light" makes four servings. Combine 1 tsp. ground cumin, 1/4 tsp. salt and 1/4 tsp. black pepper in a small bowl and then sprinkle the mixture over 12 oz. of chopped chicken breasts. Heat 2 tsp. of olive oil in a skillet, add chicken and 1 cup of chopped onion, 1 cup of corn and 1 cup of chopped zucchini, then cook until the chicken is done. Add 1/2 cup of salsa along with 2 tbsp. of cilantro. Cook until liquid is gone. Place tortillas on a baking sheet and coat them with cooking spray. Place them in the oven on broil for 3 minutes, then spoon 3/4 cup of the chicken and vegetable mixture on the tortillas. Sprinkle with cheese, then broil for two more minutes, or until the cheese melts.

Spicy Chicken Thighs with Yogurt Sauce

This recipe also comes from "Cooking Light" and serves four. Serve these spicy chicken thighs and yogurt sauce with couscous on the side. In a bowl, combine 1 tsp. ground cumin, 1 tsp. ground coriander, 1 tsp. ground turmeric, 1/4 tsp. ground ginger, 1/4 tsp. salt and 1/4 tsp. ground red pepper. Sprinkle the mixture over the eight skinless, boneless chicken breasts. Coat a pan with cooking spray or use olive oil and cook the chicken until it is no longer pink. For the sauce in a bowl, combine 1/4 cup of chopped cilantro, 1 tsp. minced garlic and 6 oz. of plain fat-free yogurt. Greek yogurt can be substituted for regular yogurt. Serve the yogurt on top of the chicken or as a dipping sauce.